Lamb Shank Dinner

• 1 tablespoon butter
• 1 tablespoon oil
• 4 lamb shanks
• 1 large onion, finely chopped
• 2 cups chicken stock
• 2 teaspoons Worcestershire sauce
• 3 medium carrots, cut into chunks
• 2 medium potatoes, cut into quarters
• 1 tablespoon fruit chutney
• 2 cups green peas
• 2 tablespoons parsley, chopped

1. Heat butter and oil in a heavy saucepan or casserole and slowly brown shanks on all sides.
2. Add onion, stock, Worcestershire sauce, carrots and potatoes and bring to boil, then cover and simmer for 1-1 1/2 hours or until shanks are tender.
3. Stir in fruit chutney and cooked or frozen peas and heat through.
4. At this stage I make a roux (Equal amounts of butter and plain flour), I then stir it through to thicken the sauce slightly.
5. Taste for seasoning and serve with chopped parsley.

butter, oil, lamb shanks, onion, chicken stock, worcestershire sauce, carrots, potatoes, chutney, green peas, parsley

Taken from www.food.com/recipe/lamb-shank-dinner-173384 (may not work)